Manager

About the role

Supports the General Manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.

Responsibilities

• Knowledgeable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.
• Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Assists the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.
• Coordinates the preparation, cooking and packaging of food orders as needed.
• Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
• Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.
• Observes all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.
• Administers Progressive Discipline Policy according to guidelines.
• Leads by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture.
• All other duties as assigned.

Requirements

Knowledge, Skills & Abilities

• Minimum two years previous management experience in a full service establishment based on management’s discretion.
• Knowledgeable in both back-of-house and front-of-house operations.
• Capable of making clear concise oral and written communication to all levels of employees.
• Proficient use of all restaurant equipment including but not limited to such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.

Education & Experience

• High School diploma or equivalency as determined by management.

Certifications & Licenses

• Food Service Manager Certificate and completion of M.I.T. Program.

Physical & Mental Requirements

• Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.

Working Conditions

• Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.